Duck confit with Jersey Royals and Dijon mustard

Name: Duck confit with Jersey Royals and Dijon mustard
Yield: Serves 4
Ingredients: 8 thyme sprigs, leaves picked and chopped; 2 tbsp salt; 2 tsp ground black pepper; 10 sage leaves, roughly chopped; vegetable oil, to drizzle; 30 g butter; 5 rosemary sprigs; 2 tbsp white wine vinegar; 7 tbsp olive oil; 5 thyme sprigs; 1 garlic clove, peeled and thinly sliced; 2 tbsp finely chopped shallots; 2 tbsp wholegrain mustard; 4 rosemary sprigs, leaves picked and chopped; 1.5-2 litres vegetable oil; ½ head garlic, peeled and finely chopped; 4 duck legs; sea salt; 5 Jersey royal potatoes; 1 tsp chopped parsley; 1 tbsp salt; 1 head of garlic, peeled and roughly chopped

Preparation info

Serves
4

Difficulty
Medium

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

DUCK IS CONSIDERED A RELATIVELY EXPENSIVE MEAT, BUT THE LEGS ARE CHEAP - AND DELICIOUS WHEN PROPERLY COOKED. CONFIT IS A TECHNIQUE THAT CAN BE APPLIED TO MANY CHEAPER CUTS OF MEATS.

Ingredients

4 duck legs
5 Jersey royal potatoes
sea salt
30 g

Main course
Gluten-free

Method

Wash the duck legs, pat dry with kitchen paper and place in a deep dish. In a small bowl, mix together the ingredients for the dry brine. Rub the mixture all over the duck legs, cover with cling film and chill overnight.
The next day, preheat the oven to 90°C/Gas ¼